noelbynature started this blog as a Singaporean student on a tight budget hoping to chronicle his overseas culinary experience while getting away with the finer things in life. Then it expanded to a circle of Singaporean and Malaysian friends who were studying in Melbourne, Australia. Now, we've grown to be a community of international students living abroad. These are our recipes and we hope you like them.
We still would rather not eat indomee every day.

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Friday, September 23, 2005

Some people commented that my mee hoon tastes like mee siam...i give up lar...i shalll call it "mee-hoon-that-tastes-like-mee-siam"...and to overcome my craving for some air time...i shall reveal one of my back-home recipes...this one quite budget lar hor if you cook lots of chinese food like me...got ingredients lying around already...can last few days also...unless you eat a lot like me...i must say the flavour was nicer after a day in the fridge...haha

What you need ar?man...this is quite a long list but heck...250g of rice vercimelli or mee hoon250g tauge (beansprouts)...i used less cause i don't like my veges...350g prawns...proud me only use tiger prawns...but shrimps for budgeting times...lots of tofu...cause i like tofu...oh...i mean the fried beancurd puffs1/4 cup oil...i use vege oil2 cups of chicken stock/water mixture for relatively wet version...if you want it dry...cut by half...3 cloves garlic,6 shallots(i used much less though...i think 3 only),1 1/2 tbs black bean paste,50g dried prawns/shrimps,12 dried chillies(for those who like spicy like me...use 18...haha)1 ts sugar,generous amount of dry chicken stock(i used about 6 tbs),1/2 ts pepper(again...only sarawak pepper is the best...hehe),3 tbs fish sauce

How ar?Soak the vercimelli till nicely puffed...should only take about 5 minutes lar...then strain until quite dry.Season the vercimelli with the sugar,chicken stock,pepper and fish sauce.Leave aside...let the seasoning do its work lar.While waiting,pound the garlic,shallots,black bean paste,dried shrimps and dried chillies together...don't need until all mash lar...just to blend the flavours together.Heat oil in wok(preferably wok hor but i guess big saucepan also can)...and stirfry the pounded stuff until you can smell the wonderful fragrance...then add prawns and chicken stock/water mixture...bring to boil then simmer for a while...about 5 minutes will do...Now add the seasoned vercimelli and tauge to stir fry again...then mix in beancurd puffs and toss well...Finally,if you're particular about presentation like me,chop some spring onion and coriander and fresh chilli to put on the vercimelli and decorate your dish or bowl with 2 halved hard boil eggs and some lime wedges that'll be squeezed in for taste because the lime complements the chilli flavour...shiok...of course to keep,pop lar in the fridge...wahaha...enjoy :)